INGREDIENTS:
1. Prepare the lemons by peeling 4 out of the 8, then grinding or chopping the peel and pith finely. Juice all 8 lemons and set aside.
2. Boil the peel in 2-3 cups of the beef broth, then strain and set aside.
3. Saute the garlic, onion, ginger, and chili pepper, then add the beef and innards and saute for about 3 minutes.
4. Together with the bitter beef broth, add the rest of the ingredients except for the lemon juice and bring to a boil.
5. Simmer for 10 - 15 minutes, then add the lemon juice.
6. Serve hot with rice or an icy cold beer.
TIPS:
- 2 pound Beef chuck or stew meat, cubed and boiled with 1 Onion
- 2 pounds assorted beef innards of your choice, boiled with 1 Onion and cut in bite size pieces
- 1 head Garlic, minced
- 1 large Onion, chopped
- 2 thumbsize Ginger, minced
- 1 -2 long Chili Pepper
- 1 tsp Ground Pepper
- 1 piece Knorr cube
- 6-8 cups beef broth from boiling beef
- 8 pieces whole Lemons
- 1 -2 tablespoon Fish Sauce
1. Prepare the lemons by peeling 4 out of the 8, then grinding or chopping the peel and pith finely. Juice all 8 lemons and set aside.
2. Boil the peel in 2-3 cups of the beef broth, then strain and set aside.
3. Saute the garlic, onion, ginger, and chili pepper, then add the beef and innards and saute for about 3 minutes.
4. Together with the bitter beef broth, add the rest of the ingredients except for the lemon juice and bring to a boil.
5. Simmer for 10 - 15 minutes, then add the lemon juice.
6. Serve hot with rice or an icy cold beer.
TIPS:
- Calamansi cannot be used as substitute to get the bitter taste because there isn't really any bitter pith from them.
- The kind of offal or innards you want to add to your Papaitan is totally up to you -- or you could use just tripe with the cubed beef. You could do away with the other lamang-loob or beef offal.
- If you want to add liver, try pork liver rather than beef as they are more tender. Put the cubed pieces at the last minute and cook briefly so they don't get tough and chewy.
PAPAITAN
INGREDIENTS:
1. Boil the beef, soy sauce and water in the pan until beef is tender, transfer everything in a bowl and set aside.
2. Blanch the broccoli : in a rapid boiling water, carefully drop the broccoli and cook for 2 minutes until slightly tender, then strain and soak in ice cold water for a minute. Strain and set aside.
3. Saute the garlic and onion, add the beef, star anise and oyster sauce and cook for a few minutes or until the beef has absorbed the seasonings.
4. Add the beef broth (from boiling with soy sauce) and the brown sugar.
5. Put in the cornstarch dissolved in water and season with pepper.
6. Next goes the blanched broccoli, mix together and bring back to a boil to come together. Cook for no more than a minute.
7. Remove immediately from heat (to keep the bright green color of the broccoli) and serve on a platter.
8. Perfect if served hot with rice.
- 1 kg. Beef Sirloin, cut in thin strips
- 3 cups Water or beef broth
- 1 bunch Broccoli florets and soft stem, cut in bite size pieces
- 3 tablespoons Soy Sauce
- 3 tablespoons Oyster Sauce
- 3 Star Anise
- 3 cloves Garlic, minced
- 1 medium Onion, cubed
- 2 tablespoons Brown Sugar
- 1/2 teaspoon Ground Black Pepper
- 2 tablespoons Cooking oil, for sauteing
- 1 tablespoon Cornstarch, dissolved in 1 tablespoon water
1. Boil the beef, soy sauce and water in the pan until beef is tender, transfer everything in a bowl and set aside.
2. Blanch the broccoli : in a rapid boiling water, carefully drop the broccoli and cook for 2 minutes until slightly tender, then strain and soak in ice cold water for a minute. Strain and set aside.
3. Saute the garlic and onion, add the beef, star anise and oyster sauce and cook for a few minutes or until the beef has absorbed the seasonings.
4. Add the beef broth (from boiling with soy sauce) and the brown sugar.
5. Put in the cornstarch dissolved in water and season with pepper.
6. Next goes the blanched broccoli, mix together and bring back to a boil to come together. Cook for no more than a minute.
7. Remove immediately from heat (to keep the bright green color of the broccoli) and serve on a platter.
8. Perfect if served hot with rice.